Gourmet Coffee Corner

Those who value the delightfully bitter flavor of fresh coffee in the morning might notice an unpleasant change in taste over time. It turns out that home coffee makers must be descaled or decalcified on a regular basis for a number of reasons. First, it keeps coffee tasting like coffee and not some alien substance that looks, smells and ALMOST tastes like the real thing. Second, descaling extends the life of the machine itself.

Over time, calcium and mineral deposits create an unpleasant buildup inside the machine’s boiler and tubing. It’s basically the equivalent of having hard water in your coffee. And who would want to drink the stuff that leaves hair flat and lather-free in the shower? As lines and valves inside the machine become clogged with buildup, the machine’s ability to function normally becomes impaired.

Espresso just doesn’t taste right without frothed milk, so it’s imperative that an espresso decalcifier is used to remedy the problem. Your machine’s user manual should denote which specific type of descaler is intended for use. The process should be undertaken about once every three months, or more often if you have hard water. In our next installment, we’ll discuss ways to descale a super automatic espresso machine in lieu of an automatic decalcification system.